Shrimp Creole

I have always been fond of Cajun\Creole dishes. This style of food really developed in Louisiana and to this day seems to remain remarkably localized for such a tasty cuisine. Given the importance of the port of New Orleans as the Europeans settled this continent, it tended to be a melting pot period, but then add to that the having of various owners (Spain, France, etc.). The indigenous population of the time (primarily Choctaw tribes) and the infusion of African influence once the slave trade came also added significantly to the flavor and range. The diversity of skills and experience was bound to mesh into something new and distinct even while continuing to carry elements of its various origins.

The picture above is of a Shrimp Creole dish from a recent dinner. It started with a touch of olive oil, minced garlic, a little chopped onion (shallots are more commonly used), cloves, bay leaves, chopped celery, salt, black pepper, and cayenne (red) pepper. The cayenne pepper being one of the most distinct flavors should be added to taste but in my opinion it is best when it carries the hint of heat lingering after each bite rather than melting the spoon, but that is a matter of personal preference. Once that had simmered for just a minute to start blending and releasing flavors, I tossed in sliced green and red pepper covered it and let it cook for a few more minutes. The goal being to soften the peppers but having the dish finish before they became mushy either. The shrimp came next and after only a minute or so I added the fresh medium diced tomatoes. I then left it to heat for a few more minutes until everything was hot and the shrimp had finished cooking. After cooking I let it sit a short while to make sure the flavors blended and then removed the bay leaves and cloves. All around I love this dish. It is light but filling and preferably served with some nice light rolls to be able to mop up every last drop of sauce when it is done.